Galentines Pink Velvet Cupcakes (Print Version)

Fluffy pink velvet cupcakes with luscious cream cheese frosting, ideal for festive gatherings and sweet moments.

# What You'll Need:

→ Pink Velvet Cupcakes

01 - 1 1/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/4 cup cornstarch
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup buttermilk, room temperature
07 - 1/4 cup vegetable oil
08 - 1/4 cup unsalted butter, softened
09 - 2 large eggs, room temperature
10 - 2 teaspoons vanilla extract
11 - 1 teaspoon white vinegar
12 - 1 to 2 teaspoons pink gel food coloring

→ Cream Cheese Frosting

13 - 8 ounces cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 2 1/2 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

→ Optional Decorations

18 - Pink or red sprinkles
19 - Edible glitter
20 - Fresh raspberries or strawberries

# How to Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
03 - In a large bowl, beat together butter, oil, and sugar until light and fluffy, approximately 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract and vinegar.
05 - Add pink food coloring starting with 1 teaspoon, mixing thoroughly. Add additional coloring as needed to achieve desired pink shade.
06 - Alternate adding dry ingredients and buttermilk to wet mixture in three additions, beginning and ending with dry ingredients. Mix just until combined; avoid overmixing.
07 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
08 - Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
09 - Beat cream cheese and butter together until creamy and smooth. Gradually add powdered sugar, vanilla, and salt, beating until light and fluffy.
10 - Once cupcakes are completely cool, frost generously using a piping bag or spatula. Decorate with sprinkles, edible glitter, or fresh berries as desired.

# Additional Tips::

01 -
  • The cupcakes stay impossibly tender and fluffy even after a few days, thanks to the buttermilk and cornstarch combo that took me three tries to understand.
  • Cream cheese frosting tastes like the fancy bakery version but comes together in your own kitchen without any fussy techniques.
  • They're foolproof enough for a beginner but fancy enough to impress someone you actually care about.
02 -
  • Overmixing the batter is the most common reason these turn out dense or tough, so stop mixing as soon as you don't see dry flour streaks anymore.
  • Letting your cream cheese, butter, and eggs come to room temperature isn't just a suggestion—it's the difference between silky frosting and one with little lumps.
  • These cupcakes actually taste better the next day when the flavors have settled, so feel free to make them ahead.
03 -
  • Measure your flour by spooning it into a measuring cup and leveling with a knife instead of scooping directly from the bag—this prevents you from packing in too much flour and ending up with dry cupcakes.
  • If your frosting looks too soft after you've added all the sugar, refrigerate it for ten minutes before piping—it firms up beautifully and pipes like a dream.
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